This post may contain affiliate links. Please read our disclosure policy.
Experience the golden crunch of homemade fish and chips right from your kitchen. Whether you need healthy dinner ideas or quick weeknight suppers, this classic recipe is a proven crowd-pleaser. With easy instructions and simple ingredients, anyone can master the art of crispy battered fish and perfectly cooked fries.
Table of Contents
Ingredients Table
| Ingredient | Amount |
|---|---|
| Russet potatoes | 3 pounds (about 4 large) |
| Canola oil (for frying) | 3 quarts + 1/4 cup |
| All-purpose flour | 3 cups |
| Cornstarch | 1 cup |
| Cayenne pepper | ½ teaspoon |
| Paprika | ½ teaspoon |
| Ground black pepper | ¼ teaspoon |
| Diamond kosher salt | 3 tsp |
| Baking powder | 2 teaspoon |
| Cod fillet (or white fish) | 1 ½ – 2 pounds (1-inch thick, cut) |
| Beer (cold) | Up to 3 cups (24 oz) |
Kitchen Equipment
- Air fryer (link)
- Oven (link)
- Oil safe thermometer (link)
- Heavy-bottomed Dutch oven (link)
- Kitchen spider or slotted spoon (link)
- Mixing bowls (link)
- Cutting board (link)
- Chef’s knives (link)
- Measuring cups & spoons (link)
- Baking sheets (link)
Step-by-Step Instructions
- Prep the fish: Slice into pieces, pat dry, and refrigerate.
- Prep the potatoes: Peel, square ends, cut into ½-inch fries, soak in water, then dry.
- Fry the potatoes: Heat oil in a Dutch oven to 350°F, fry potatoes until light golden, and set aside on towels.
- Set up dredging station: Mix dry ingredients, reserve some mixture, add baking powder and beer to remainder for batter.
- Dredge and fry the fish: Coat each piece in flour, dip in batter, dredge again, and fry in hot oil at 375°F until golden. Transfer to rack.
- Re-fry potatoes: Return potatoes to oil for 2 minutes to crisp, then season and serve.
- Serve hot: Pair with malt vinegar and tartar sauce for an authentic experience.
Helpful Tips
- Make sure fish is dry before battering for maximum crispiness.
- Keep your oil temperature consistent for golden results.
- Work in batches if needed don’t overcrowd the pot.
- Use a heavy Dutch oven for even frying.
Equipment List
- Air fryer: Amazon link
- Oven: Amazon link
- Thermomix: Amazon link
- Dutch oven: Amazon link
- Spider/kitchen utensils: Amazon link
- Cutting board: Amazon link
- Chef’s knives: Amazon link
- Mixing bowls: Amazon link
FAQ
Can I use another type of fish?
Yes! Haddock or hake are excellent choices for this fish and chips recipe.
Is there a substitute for beer in the batter?
Nonalcoholic lagers work well. Avoid dark ales and stouts for best texture.
What’s the best oil for frying?
Canola oil has a high smoke point and neutral taste, perfect for crispy results.
How do I get extra-crispy fries?
Double-frying and immediate seasoning make a big difference!
Crispy Fish and Chips : Quick, Kid-Friendly Dinner Idea for Families
Classic pub-style crispy fish and chips with golden battered cod fillets and hand-cut fries perfect family dinner with authentic British crunch.
Ingredients
3 pounds Russet potatoes (about 4 large potatoes)
3 quarts canola oil for frying plus 1/4 additional cup
3 cups all-purpose flour
1 cup cornstarch
½ teaspoon cayenne pepper
½ teaspoon paprika
1/4 teaspoon ground black pepper
3 tsp Diamond kosher salt
2 teaspoon baking powder
1 ½ – 2 pounds 1-inch-thick cod fillet (or hake/haddock), cut into 3-ounce pieces
Up to 3 cups beer (24 ounces), cold (any beer works except dark stouts/ales)
Instructions
1. Prep the fish: Slice into 2-3 oz portions, pat dry thoroughly with paper towels, refrigerate.
2. Prep potatoes: Peel, square ends, cut into 1/2 inch fries, soak in water bath 30 minutes, pat dry.
3. Fry potatoes first time: Heat 2 quarts oil to 350°F in Dutch oven, fry 6-8 minutes until light golden, drain on paper towels.
4. Set up dredging: Whisk flour, cornstarch, cayenne, paprika, pepper, 3 tsp salt. Reserve 1.5 cups plain flour in dish. Add baking powder to remaining flour, whisk in 1.5 cups cold beer (lumpy OK), thin with more beer to ribbon consistency.
5. Dredge & fry fish: Heat oil to 375°F, dredge fish in plain flour, dip in batter, recoat in flour, fry 5 minutes until golden (145°F internal), drain on rack.
6. Re-fry potatoes: Return fries to 375°F oil for 2 minutes to crisp, drain, season with kosher salt.
7. Serve hot with malt vinegar and tartar sauce.
Notes
Use oil-safe thermometer to maintain temperatures precisely.
Pat fish and potatoes very dry for maximum crispiness.
Work in batches to avoid overcrowding and temperature drops.
Cold beer creates light, airy batter.
Test fish doneness at 145°F internal temperature.
Perfect for family dinners, kid-friendly with mild flavors.
If you found this recipe helpful, feel free to check out the kitchen equipment below. Click on any image to view and purchase the product through our Amazon affiliate links at no extra cost to you. Your support helps us keep Deliciousavors.com running and bringing you great recipes!
